INGREDIENTS
4
Lemons, large
1 1/2 pints
Strawberries or other berries, fresh
10
Egg yolks, large
1/3 cup
Apricot preserves
1 cup
Lemon curd
2 1/2 cups
All purpose flour
1
Apricot glaze
1 1/8 cups
Granulated sugar
1/2
Recipe tender pie dough
1/4 tsp
Sea salt, fine
1 1/3 tbsp
Sugar
22 tbsp
Butter, unsalted
1/4 cup
Heavy cream
1/3 cup
Whole milk
1/2 tsp
Gelatin, unflavored Powder
1 tbsp
Water